"Trisket" tonight for dinner. Found an absolutely beautifully marbled wagyu tri-tip at H-E-B. Seasoned with 2 Gringos Chupacabra Chop Haus then slow smoked for 8 hours over post oak, then wrapped and finished at 300° until probe tender (201° IT). Let rest and carved up beautifully. This came out absolutely amazing! Extremely tender and juicy, smokey and it tasted sooooooo goooood! 🤤😋
by Unique-Discussion326
3 Comments
Got so happy with the smoke it looks like the trisket is wearing lipstick.🤤
8hr smoked tri-tip, cooked until to 201 internal!? I usually smoke & reverse sear, served mid-rare to medium. Didn’t think this cut would benefit from a “brisket-style” low & slow.
I personally prefer the lean end of the brisket, this is my quick bbq fix when I don’t want to do a full brisket.